It is suggested that you remove the skin to allow the brine (and later, the smoke) to penetrate the meat. (Example: 4 inch diameter ham would be 4+3= 7 days) My smallest one took 6 days, and the largest 8 days. The Picnic Ham is economical, and easier to handle because of the size. Pork typically takes about eight hours per pound to cure. These are the kinds of ham that are uncooked and uncured. Put the stockpot in the refrigerator and cool until the water reaches 40 degrees Fahrenheit. Place kosher salt, brown sugar, pickling spice, and pink salt in a container large enough to hold the brine and the ham. Remove the ham and put it back in the refrigerator. Boneless vs. Bone-In Hams. Cure in the refrigerator for 7 days. Just fresh pork that you can directly roast at home. But you can leave the skin on if you want, as long as you make some cuts all the way down to the fat but not into the meat. Helpful 5 Not Helpful 3 The wet-cured (brined) hams always came out tasting more like a simple smoked meat and nothing like ham as we know it. I cooked the other one for Christmas and did not brine it and it was tough and awful. If you prefer, you may also smoke the ham after the curing process. It’s all well and good if one has learned to debone a fresh leg of pork, but of what profit is it if there isn’t a winning method to turn it into a beautiful, moist, salty and smokey ham?. Turn the ham over daily so it cures evenly. The best part about following through on curing your own ham is you will find the process no more difficult than roasting a turkey or putting together a decent lasagna. Place the ham in the brining solution and place a heavy plate on top of the meat to keep it from floating to the surface. Ingredients; 2. Stir in the pink salt then pour over the ham, adding more water as needed to cover the ham by 1 inch. Halfway through the curing time (3½ days), measure out 2 more cups of brine, strain it, and reinject the ham with it. Curing meat , and particularly curing ham, is not always easy, and the meat can often spoil when the conditions are not right, so care must be taken at all steps to be successful in the end and to make sure that you don't end up making yourself sick! For now, feel free to continue reading. This final step is necessary to ensure the meat is safe for eating. 2 tsp Spice to taste (thyme for lamb, black pepper & cloves for ham) Prague #1 Cure –optional! 15 Best Handyman YouTube Channels to Follow for Avid DIYers. It all depends how salty you like your ham. Fresh ham is not the cured, smoked product we associate with ham. Such fresh hams come from young, healthy, fast-growing hogs with a desirable lean-to-fat ratio. Do you remember the childhood favorite book “Green Eggs and Ham” by the infamous Dr. Seuss? In that case, a 6-pound ham will cure in about two days. You can also cure or smoke this ham before baking or roasting it. Method 1: Smoking a Cured Ham. Fresh or Green Ham. Seasonings may include peppercorns, pickling spices and juniper berries. All of the other pieces can be classified as trimmings. The time needed to brine or cure a fresh pork ham totally depends on the size of the meat cut. 22 Creative and Fun Ways to Repurpose Your Old T-shirts, 37 Frugal & Fun Halloween Decorations You Are Sure to Love, 51 Free DIY Pergola Plans & Ideas That You Can Build in Your Garden, How to Build a Sturdy, Functional Pole Barn Fast and For Under $600, How to Build a Desk for $20 (Bonus: 5 Cheap DIY Desk Plans & Ideas), 100 Hand-Picked Tutorials to Build a Beautiful DIY Bench, 11 Completely Natural Hair Dyes without Using Harsh Chemicals, 30 DIY Cat Bed Tutorials for Your Furry Feline, How to Refinish Your Cabinets with Minimal Cost in 6 Easy Steps. At the halfway point, rotate the position of the the boneless Boston butt slices so they brine evenly. But first, you’ll need: a fresh ham; 8 pounds of salt; 2 pounds of dark brown sugar; 4/10 pound of cayenne pepper; 4/10 pound of black pepper; butcher paper; 2 ham socks; a smoker; 1. One of those methods, cured meats, would provide a lasting protein source throughout the year for the lucky hunter and his family. Step 1. Place the ham on top of the layer of mix. Ham needs to be thawed and not frozen when you place it in the brine.You also need a food grade container large enough to place your ham and brine in and have the meat completely covered by the brine. A properly cured ham will look pink (like commercially cured ham). My Step-by-Step Guide; How to Smoke a Fresh Ham. Taking on a cooking project like curing your own meat sounds impressive and DIY-savvy. But, aside from learning how to smoke a fresh ham, I will also teach you how to preserve your ham. Here is How to Cure Ham. 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